Simmering: A Gentle Cooking Technique
Simmering is a food preparation technique where foods are cooked in hot liquids just below the boiling point of water and above poaching temperature. This method involves using moderate heat to gently soften foods while slowly combining seasonings and ingredients. The temperature range for simmering is typically between 185°F to 205°F (85°C to 96°C) .
Characteristics of Simmering
- Temperature: Simmering occurs at a lower temperature compared to boiling, with less agitation, allowing for the slow incorporation of flavors into dishes.
- Visual Cues: At a simmer, the liquid will have minimal movement with only a few tiny bubbles rising intermittently, accompanied by little wisps of steam. As the heat increases to a full simmer, more steady streams of small bubbles will rise and multiply.
- Usage: Simmering is commonly used for soups, stews, braises, and slow-cooking meat, especially in a cast-iron Dutch oven on the stovetop.
How to Properly Simmer
- Heat Level: Simmering is achieved by bringing a liquid to a boil and then reducing the heat source to a lower, constant intensity.
- Bubbles: Occasional bubbles are fine, but there should be no rolling boil. If in doubt, a temperature of around 190-195°F (88-91°C) is ideal.
In summary, simmering is a gentle cooking technique that allows for the slow infusion of flavors and the tenderization of foods, making it a popular method for a variety of dishes, especially those that benefit from long, slow cooking times.
